That looks great. You've ground a concave edge on the blade and thats perfect for chopping/spliting of bone in a cleaver. The thickness of the blade is good to keep the weight reasonable alot of people make there cleavers with edges to thick to support the edge but it isn't nessesary. I'm a blacksmith by trade and the bars we made for digging stone were'nt as thick as alot of knife blades I've seen.

Nice Work.